A taste of childhood, a touch of Kerala, and a whole lot of love from Mom’s kitchen.
When you’ve got an amazing mom who cooks soul-satisfying meals, you’ve got no choice but to up your cooking game too! 😄
This recipe is entirely my mom’s. Every summer, when we visited our grandparents in Kerala, this dish was made in huge batches to feed all the cousins during vacation time.
My grandparents had hens in the backyard, so eggs were always fresh. Drumsticks (moringa) grew right in the garden, and there was never a shortage of coconuts, green chilies, or curry leaves. It truly was a kitchen paradise 🌿🥥
We always enjoyed this curry with hot rice and sambhar. But today, for the first time, I made it on my own — with my mom guiding me patiently over the phone — and guess what? It turned out YUM!
I even made it in a traditional Kerala chatti (earthen pot) for that rustic flavour and nostalgic charm. 💛
While I had it with chapatis today, this curry is just as perfect with plain rice.
If you’re a fan of moringa like me, this one’s for you!
💡 Did You Know?
Cooking in a Kerala-style chatti isn’t just about tradition — it enhances the taste!
The natural clay retains heat evenly, adds a subtle earthy flavour, and keeps food warm longer.
It’s old-school, eco-friendly, and totally delicious! 🌱🍲
🧄 Ingredients
- 3–4 boiled eggs (peeled)
- 2 drumsticks – cut into 3-inch pieces
- 3 green chilies – slit
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt – to taste
- 1 tbsp coconut oil (or any oil, but coconut gives that authentic flavour)
- Few curry leaves
- ½ tsp mustard seeds
- 1½ cups water
🌴 For the Coconut Paste:
- ¼ cup grated coconut (fresh or frozen)
- ½ tsp fennel seeds
- 2–3 shallots (or ¼ of an onion)
- ½ tsp turmeric powder
- Splash of water (for grinding)
🔥 Instructions:
1. Cook the Drumsticks
Boil drumstick pieces with a pinch of salt until soft (but not mushy). Set aside.
2. Make the Coconut Paste
Grind coconut, fennel seeds, turmeric, and shallots with water to a smooth paste. Set aside.
3. Build the Curry Base
Heat coconut oil in a pan.
Add mustard seeds and let them splutter.
Add curry leaves and slit green chilies.
Stir in the coconut paste and sauté until the raw smell fades.
4. Add Drumsticks
Add the cooked drumsticks into the paste.
Pour in 1 to 1½ cups water for curry consistency, or ½ cup for a thicker dish.
Simmer for 5–7 minutes.
5. Add Eggs
Make small slits in the boiled eggs and add to the curry.
Simmer another 3–5 minutes so the eggs soak up all that beautiful flavour.
🍽️ Serving Tips:
- Tastes amazing with steamed rice, jeera rice, or chapatis.
- Pair with papad and a spoon of pickle for that extra oomph!
- Serve in a traditional clay bowl to bring out those Kerala vibes 💚
This dish is pure emotion — and the best part? It brings mom’s voice into the kitchen every time I make it. I hope it does the same for you. 🌿🥚🥥